Cooking Steps

1. 

   Step1:Bullfrog carefully clean. Wash off the black fascia of the blood clot. Use salt, ginger, garlic, soy sauce, cooking wine and a little starch to grasp for 2 minutes. Marinate for 15 minute

2. 

   Step2:Hot oil in the pot. Put ginger, dried pepper, pepper and chili sauce in turn. Stir fry the red oil. Pour in the dried soybeans. Stir fry the bullfrogs in high heat. Add some beer. Cover and simmer for 5 minutes.

3. 

   Step3:Pour in red pepper, celery and onion. Put in raw sauce, old sauce, sugar and a little salt.

4. 

   Step4:Stir fry and collect the juice. Sprinkle the white sesame seeds. Put them into the dry pot. Then put on the alcohol stove.

5. 

   Step5:Finished products.